Ingredients with Measurements:
- 1 pound of fresh crab meat
- 1 tablespoon of olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons of tomato paste
- 1 can of diced tomatoes (14.5 ounces)
- 2 cups of chicken broth
- 1 cup of coconut milk
- 1 tablespoon of chili powder
- 1 teaspoon of cumin
- Salt and pepper to taste
- 1 lime, juiced
- 1/4 cup of fresh cilantro, chopped
Special equipment needed:
- Large pot
- Wooden spoon
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
3. Add the tomato paste, diced tomatoes, chicken broth, coconut milk, chili powder, cumin, salt, and pepper to the pot. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes.
5. Using a blender or immersion blender, puree the mixture until it is smooth.
6. Add the crab meat to the pot and stir to combine.
7. Let the mixture simmer for an additional 10 minutes, until the crab meat is cooked through.
8. Add the lime juice and chopped cilantro to the pot and stir to combine.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 300
Fat: 15g
Carbohydrates: 15g
Protein: 25g
Sodium: 800mg
Substitutions for ingredients:
- Shrimp can be used instead of crab meat.
- Vegetable broth can be used instead of chicken broth.
- Fresh tomatoes can be used instead of canned tomatoes.
Variations:
- Add diced potatoes or corn to the pot for a heartier soup.
- Use different types of seafood, such as scallops or clams.
- Add diced bell peppers or jalapeños for extra spice.
Tips and tricks:
- Be sure to use fresh crab meat for the best flavor.
- If using an immersion blender, be careful not to splash hot soup on yourself.
- Adjust the amount of chili powder to your desired level of spiciness.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot on the stove over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprig of cilantro on top.
Garnishes:
- Lime wedges
- Sliced avocado
- Tortilla chips
Pairings:
- A crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
- A light beer, such as a pilsner or lager.
Suggested side dishes:
- A simple green salad with a citrus vinaigrette.
- Grilled vegetables, such as zucchini or bell peppers.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or coconut milk to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the crab meat until it is fully cooked through.
- Store any leftover soup in the refrigerator and consume within 3 days.
Food history:
Chilpachole is a traditional Mexican soup made with seafood and a tomato-based broth. The addition of coconut milk in this recipe adds a tropical twist to the classic dish.
Flavor profiles:
This soup is savory and slightly spicy, with a hint of sweetness from the coconut milk.
Serving suggestions:
Serve the soup with a side of tortilla chips or warm crusty bread for dipping.
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